Chocolate, Fruit and Nut Ginger Cake Squares
1 hr 20 min.
- For the gingerbread
- 4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp Baking powder
- ½ Tbsp ground cinnamon
- 1 pinch ground cloves
- ½ tsp grated Nutmeg
- 2 tsps Ginger powder
- 1 cup clear honey
- 1 cup sugar (scant)
- ½ cup butter
- 1 large egg (beaten)
- For the filling
- 3 cups chopped almonds
- 1 cup raisins
- 1.333 cups Apricot Jam
- 3 Tbsps lemon juice
- ¾ cup Chocolate chip
- To decorate
- powdered sugar
For the gingerbread: heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 33cm x 22cm|13" x 9" baking tin.
Sift together the dry ingredients.
Heat the honey, sugar and butter in a large pan until melted. Do not boil.
Remove from the heat and gradually beat in the dry ingredients until the mixture comes away from the sides of the pan. Leave to cool for 5 minutes.
Put the dough into a bowl and beat in the egg.
Knead lightly on a floured surface until smooth. Add a little more flour if the dough is too sticky.
Divide the dough in half and roll out 1 piece on a lightly floured surface and line the tin.
For the filling: mix together all the ingredients and spread evenly over the dough.
Roll out the remaining dough to fit the tin and place on top of the filling. Press the edges together well.
Bake for 25-30 minutes until golden brown and cooked through. Cool completely in the tin.
Cut the cake into squares and place a stencil on each square. Sift over a little icing sugar and carefully remove the stencil.